Egg Paste, Called in Modern Cookery Nouilles
Origin: London, England
Source: Anonymous, 1846
Ingredients
- flour
- eggs
Instructions
- This is formed by making a paste of flour and beaten eggs, without either butter or water.
- It must be rolled out extremely thin and left to dry.
- It may then be cut into narrow strips or stamped with paste cutters.
- It is more fashionable in soups than vermicelli.